Green Lentil Salad
Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.
YIELD
8 servingsPREP
30 minCOOK
35 minREADY
65 minTender green lentils soak up a bright vinaigrette while they’re still warm, creating a deeply flavorful side that’s both nourishing and simple.
Infused with aromatics like bay leaf, onion, and garlic during cooking, these lentils develop layers of flavor before being tossed with tangy red wine vinegar and fruity olive oil.
Serve warm as a hearty side to roasted meats or grilled vegetables.
Pro Tips
- Check for pebbles: Always rinse and sort lentils before cooking; small stones can hide in bags
- Don’t overcook: Green lentils should hold their shape; test at 25 minutes to avoid mushiness
- Dress while warm: Hot lentils absorb the vinaigrette better than cold ones
- Adjust liquid: Add water as needed during cooking; lentils should be tender and liquid absorbed
Variations
- Add diced tomatoes, cucumber, and feta for a Mediterranean twist
- Stir in chopped fresh herbs like parsley, dill, or mint before serving
- Toss with roasted vegetables like bell peppers or eggplant for a heartier dish
Ingredients
Directions
Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, until lentils are tender, 25 to 35 minutes.
Add liquid as needed; liquid should be absorbed when lentils are done.
Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Before serving, season with pepper and additional salt, if necessary.
Serve warm.
Makes 6 to 8 servings.
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